杏仁脆片饼

买不到杏仁搅拌粉，而杏仁又买了， 就只好找新食谱。

去年表姐买了这饼干送我们，不到半天我们就吃光了。

 

这几天试了再试的经历让我的味觉好麻木，已经不知道还是不是我要的那味道。

为了之前急速提升的体重开时减食减重，但还是停不了烘焙的瘾。

只能留到新年让亲戚家人给与提升的建议咯。

 

食谱看似很长，但不难做。

只需要一点耐心和时间。

当然，这食谱会少许甜，但对不爱奶味的老人家很讨好哦。

 

食谱步骤参考自Carol

 

Preparation :

Mould - 12"x12" (i prefer thinner)

Batter - 15 mix - creaming method

Resting - 30min(fridge)

Forming - 10min

Baking - 160c,10min(Dough); 10-12 min(Almond)

 

Ingredient :

(a) Cookies based

Icing sugar 40g

Butter 60g - *i find mixing with margarine taste better(can mix half butter half margarine)

(b)

Egg yolk 1 noz

(c)

Low protein flour 120g (i use medium flour)

Parmesan cheese 15g(can be omitted, i found this taste better without Parmesan)

(d) Topping Almond flake
Almond flake - 100g

Butter - 40g *30g

Castor sugar - 45g(reduce if too sweet, to me just nice)

Honey - 30g

Dairy Whipping cream - 30g

这食谱只能做一小罐。

我直接用了x4的食谱，没时间就把剩下的面团放在冰箱里隔天再烤。

1. Creaming method, beat (a) until fluffy and pale look.

2. gradually added beaten egg (b) until well combine.

3. Fold in sifted (c), leave in fridge rest for 30minutes.

4. Bring out the ready dough, make a thin layer at12x12 square pan(i use baking sheet can fit my oven 33cmx49cm pan). punch small hold with fork.

5. put into preheat oven 160c, bake for 10min until top slightly turn yellow.

6. prepraring topping - heat up mixture (d) until boil, leave it aside.

7. sprinkle the ready topping (6) to (5), put in oven with upper heat only bake for another 10-15min.

*my Oven heat slightly higher than normal, please adjust the time according to your own oven.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover